Recipezaar: Mussels recipes

Clams With Caperberries and Lemon

Tue, 01 Jan 2008 22:50:40 -0500

I'm such a huge fan of capers, and caperberries are a little tougher to come by, but this is a quick and tasty recipe if you do. You can also substitute mussels for clams..... -- posted by mplsgirl

Mussels Mariniare

Wed, 02 Jan 2008 21:40:50 -0500

Found on the internet. Postings so I can keep it to make at a later date -- posted by Sonya01

Olive Garden Mussels Di Napoli

Fri, 04 Jan 2008 12:43:08 -0500

After trying OG's Mussels di Napoli one afternoon I decided to try to replicate it at home. We had this for dinner last night with a big salad and a side of crusty french bread - it was perfect! -- posted by Wildflower5656

Mussels on the Half Shell

Mon, 14 Jan 2008 19:47:41 -0500

I buy "New Zealand Green Lipped Mussels" on the half shell frozen from my supermarket. They are quite reasonable, and cooked this way, I think, very delicious. They make a terrific appetizer. I developed this recipe by taking the one on the box and adding lots of extra flavour. -- posted by Paja

New England Portuguese Clam Boil

Fri, 18 Jan 2008 11:38:16 -0500

This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like. Ingredient amounts are estimations since we really just threw whatever we had into a large pot. Make sure the clams and mussels are fresh and discard any that don't look so great. -- posted by C. Taylor

Mussels Suprema

Tue, 22 Jan 2008 01:55:16 -0500

This is one of our favorite Sunday afternoon pre dinner post brunch dishes - serve it with a nice crusty Italian bread and a few glasses of white wine and its a dish to make you smile -- posted by Ravenseyes

Easy, Low Fat, Mussel and Chicken- Sausage Paella

Mon, 28 Jan 2008 00:23:51 -0500

So many nice paella recipes out there, but since I didn't find one listed for how we make it, ' thought I'd share. Besides the sausage and mussels, we often add any leftover meats we might have, like steak or chicken, chopped up. I don't like to waste food. -- posted by Nancygirl

Steamed Mussels in Pernod Broth

Fri, 08 Feb 2008 19:43:38 -0500

It's surprisingly easy to recreate this bistro favorite right at home. The tangy broth made with Pernod®, garlic and tomatoes pairs wonderfully with the juicy meat of the mussels. This dish is quick to cook and makes for a plentiful meal by adding a loaf of crusty bread to dip into the rich tomato broth. -- posted by Chef #739050

Mussels With Fennel and Garlic

Fri, 08 Feb 2008 20:36:20 -0500

Coastal Living. -- posted by dicentra

Mussels Mariniere

Tue, 19 Feb 2008 17:06:29 -0500

Recipe from an old magazine article and is from the Cramond Inn, near Edinburgh, Scotland, an ancient inn built in 1670. -- posted by Celticevergreen

Mussels in Apple Cream Sauce

Wed, 20 Feb 2008 20:55:16 -0500

Make sure to buy your mussels from a reputable supplier. The rules about cooking mussels are simple: if the mussels aren't closed before cooking, discard them. And if any stay closed after cooking, discard them. This also makes a delicious appetizer. -- posted by An_Net

Moules á L'escargot ( Oven Baked Mussels)

Wed, 27 Feb 2008 19:18:15 -0500

Don't worry , this recipe contains no snails whatsoever :) This is an appetizer . -- posted by Dominique Depreux

Cream Garlic Mussels

Fri, 29 Feb 2008 23:58:44 -0500

Enjoy! -- posted by Loretta!

New Zealand Steamed Mussels

Mon, 03 Mar 2008 18:59:36 -0500

My husband is a seafood lover and he likes it nice and simple. Try this out. -- posted by Chef #621571

Valencia Paella

Wed, 09 Apr 2008 19:13:33 -0400

Found this in the Cooking Light Magazine and while it looks a little complicated, it sounds wonderful. Once I can gather up all the ingredients I can't wait to try this. There's another recipe by this name, but this one sounds quite different. The recipe states that Valencia is a Spanish coastal city where this dish is particularly revered - never having been there I can't say, but do like the thought. -- posted by Bonnie G #2

Baked Stuffed Mussels With Focaccia and Lemon (Olive Garden Webs

Mon, 14 Apr 2008 18:34:41 -0400

At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at homeand share with your friends and family. You can find this link : http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=95 -- posted by Starfire (aka Wendy)

Mussels Ala Don

Tue, 15 Apr 2008 01:32:52 -0400

Steamed Mussels in a garlic wine marinara sauce with chopped clams -- posted by Ev And Don

Mussels Steamed in White Wine

Mon, 21 Apr 2008 01:30:09 -0400

Hubby doesn't like mussels. More for me! From 365 Low Calorie Recipes. Serve with crusty bread. -- posted by dicentra

Mussel, Fish and Butternut Chowder ... or Stew!

Thu, 24 Apr 2008 01:10:48 -0400

Chowder? Well, it's more like a saucy stew! This is simple, rustic, quick and easy, and you can taste and adjust seasonings. Sweetish vegetables go wonderfully well with seafood, and the tiny chilli pepper bite is great. Great for an easy main meal, but do serve it with crusty bread and a crisp, dry white wine. I also made a large salad as a starter. This might be enough for 4 as a starter, but if this is a main dish it probably serves only 2 - 3 generously! -- posted by Zurie

Mussels Italiano

Tue, 29 Apr 2008 00:52:52 -0400

Savory mussel seafood dish that has a great tasting broth for bread dipping! This can also be served over your favorite pasta or rice. -- posted by BlondieItaliana

Mussels in Spicy Coconut Broth

Thu, 01 May 2008 16:51:33 -0400

Cooking Light. -- posted by dicentra

Mussels in Tarragon Tomato Broth

Tue, 13 May 2008 18:47:28 -0400

This is elegant and easy. Clams can be substituted. You can use all fresh herbs, but I tend to used dried to save money, and use only fresh tarragon. -- posted by SilverOpera

Seafood Stew

Fri, 30 May 2008 19:24:08 -0400

i liked the look of this seafood stew so i thought i would post it here so i didn't lose the recipe -- posted by Sonya01

Mussels in White Wine Sauce

Fri, 30 May 2008 20:23:35 -0400

This recipe is almost exactly the recipe from a restaurant that I ALWAYS order the mussel appetizer when I go there! I found this recipe on the copy cat website and am sooo thankful! These are absolutely divine! -- posted by sassafrasnanc

Steamed Mussels

Wed, 04 Jun 2008 23:08:52 -0400

Mark Bittman; The Best Recipes in the World; Italian Style -- posted by ratherbeswimmin'

Paella

Wed, 25 Jun 2008 19:43:19 -0400

This is a traditional Spanish rice dish with seafood, chicken and sausage. It's a one pot meal, served family style in the pot it's cooked in. -- posted by Ice Cool Kitty

Mussels Portuguese Style

Thu, 03 Jul 2008 02:07:57 -0400

This is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum. -- posted by Ice Cool Kitty

Mussel Casserole

Thu, 03 Jul 2008 02:23:01 -0400

Another one of my faves from Ciao Italia! Wonderful blend of flavors and a beautiful dish! Enjoy -- posted by Serb Girl

Mussels in Black Bean Sauce

Fri, 04 Jul 2008 23:56:31 -0400

I cooked my mussels seperately in water then added them to the wok to toss in sauce and heat through. My mussels were very dirty with thick beards so I removed and cleaned them as best I could and cooked them seperately so I did not end up with any grit in my stir fry. That and there is not much liquid to cook them in the sauce, if using smaller mussels you could add these to the wok and cover with a lid and they will open. I had very large mussels from Spain as that was all that was available. but I have to say were delicious compaired with the usual ones I buy. -- posted by The Flying Chef

Japanese-Style Baked Mussels

Mon, 07 Jul 2008 02:57:12 -0400

This recipe was given to me by a dear friend. My husband often enjoys it and requests that I make it often. -- posted by ChamoritaMomma

Cozze (Mussels)

Tue, 15 Jul 2008 17:57:59 -0400

This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna. -- posted by ellie_

Mariscada Aka Caldo De Siete Mares

Thu, 31 Jul 2008 01:31:20 -0400

This is served all over Mexico, Central and South America. It is delicious anytime during the year and is popular served as a brunch. -- posted by Tiny_Toodles

Steamed Mussels in White Wine

Thu, 07 Aug 2008 01:06:17 -0400

This is the only way I will make mussels from here on out! I'm a lush so anything cooked in wine agrees with me! -- posted by pesce_gurl

Tiella Di Cozze (Mussel Casserole)

Tue, 26 Aug 2008 00:49:33 -0400

From "Ciao Italia!" Episode "Piatti Classici Pugliesi" 2006. Tiella, like paella, is named for its special earthenware pan. Any mussels which are cracked, partially open, or light for the size, should be discarded. -- posted by DrGaellon

Spaghetti With Mussels, Tomatoes and Oregano

Thu, 28 Aug 2008 19:51:21 -0400

Spaghetti con Le Cozze, Pomodori e Origano -- posted by Phil Franco

Mussels Luxembourg Style - Moulen

Tue, 09 Sep 2008 01:11:02 -0400

Mussels are a very popular dish in Luxembourg. From October until February (the months with an "R") there is hardly a restaurant whose menu does not have the obligatory "Moules Marinières" or "Moules à la Luxembourgeoise". In every case mussels are served with pommes frites. NB: Mussels as well as pommes frites are best eaten with the fingers. Do not forget to place an empty bowl on the table for the discarded shells. Experienced mussel-eaters slide the empty shells into one another. This takes up less space, and no one can tell that he alone has eaten two or three kilos! -- posted by English_Rose

Sake Steamed Mussels With Ginger, Miso and Spinach

Wed, 10 Sep 2008 16:18:41 -0400

Recipe from October 2008 edition of Food & Wine. -- posted by JanuaryBride

Lager-Steamed Mussels With Mustard, Kielbasa and Dill

Wed, 10 Sep 2008 16:57:22 -0400

Recipe from October 2008 edition of Food & Wine. -- posted by JanuaryBride

Mussels With Creme Fraiche, Jalapenos and Cilantro

Wed, 10 Sep 2008 17:21:47 -0400

Sounds good to me! Placed here for safe keeping. Recipe from the October 2008 Edition of Food & Wine. -- posted by JanuaryBride

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Penn Cove Mussels in Lemon Cream

Sat, 11 Oct 2008 02:04:47 -0400

A favorite on the menu at Arnies, Edmonds WA. -- posted by lazyme

Mussels With Leeks Fennel and Tomatoes

Tue, 14 Oct 2008 00:12:29 -0400

Cooking Light -- posted by dicentra

Ale-Steamed Mussels With French Bread

Tue, 14 Oct 2008 00:16:35 -0400

Cooking Light. -- posted by dicentra

Mussels With Dynamite Sauce

Tue, 14 Oct 2008 15:30:33 -0400

Forget paying an arm and a leg at the sushi bar, make them yourself! -- posted by ChamoritaMomma

Mussels a La Mariniere

Tue, 14 Oct 2008 23:04:51 -0400

A classic dish of the south of France. Serve with a glass of chilled white wine and plenty of crusty French bread. You can also substitute clams. -- posted by DrGaellon

Linguine With Mussels and Kale

Sat, 18 Oct 2008 02:49:04 -0400

Food & Wine. -- posted by dicentra

Coconut Curry Mussels

Sun, 19 Oct 2008 16:17:12 -0400

Food & Wine -- posted by dicentra

Bouillabaisse With Rouille Topped Croutons

Mon, 10 Nov 2008 23:03:14 -0500

A great Sunday meal, in front of the fire or the TV! Rouille is the classic accompaniment to Bouillabaisse :), this spicy, creamy puree is a delicious dip for fresh bread as well as a topping for the croutons; a luscious way to use up stale bread! We made this at Adelaida's house and they were all watching one of the soccer games. These tasty morsels dress up even the simplest soups & they are very good! We use red snapper in this dish, but cod, haddock, halibut, or other fresh white fillets will work & the Rouille (roo-EE) is traditionally spicy. This is a combination of a couple recipes. Hope you enjoy! ;) -- posted by Manami

Mosselen Natur

Wed, 19 Nov 2008 14:46:09 -0500

In Belgium everyone eats mussels when they are in season. Here is an easy way to prepare them taken from "De Vlaamsche Pot" by Marie Cattoor. -- posted by Dan-Amer #1

Mussels in Zucchini Basil Broth

Mon, 24 Nov 2008 01:04:25 -0500

Gourmet | August 2006 -- posted by dicentra

Mussels With Tomato Wine Broth

Thu, 27 Nov 2008 16:00:27 -0500

Cooking Light. -- posted by dicentra

Moules a La Moutarde (Mussels in a Mustard Cream Sauce)

Tue, 02 Dec 2008 01:15:55 -0500

Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels. -- posted by -GEORGE-

Al Andalus Paella

Fri, 05 Dec 2008 18:37:37 -0500

This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the Hotel Al Andalus, Torremolinos, Espana. -- posted by Celticevergreen

Bouillabaisse

Sun, 14 Dec 2008 00:06:54 -0500

For my Italian friends...this might be nice on your Christmas Eve menu! Serve with lotsa fresh french or italian bread and your favourite white wine. -- posted by Lorrie in Montreal

Moules à L'orange

Tue, 06 Jan 2009 00:02:33 -0500

For a special meal in minutes, steam your way to a sensational supper with Cointreau laced mussels. -- posted by English_Rose

Provençal Fish Stew

Tue, 06 Jan 2009 00:22:12 -0500

For a flavourful seafood dish try this version of a classic French recipe, filled with Mediterranean flavours. Perfect for feeding a crowd. Serve with plenty of crusty bread. -- posted by English_Rose

Moules à La Normande

Tue, 06 Jan 2009 01:34:11 -0500

Impress your dinner guests with this glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon. Serve with loads of crusty bread to mop up the sauce. -- posted by English_Rose

Broiled Mussels With Herb Butter

Tue, 06 Jan 2009 19:51:00 -0500

A delightful appetizer, perfect for a dinner party. -- posted by English_Rose

Mussels With White Wine, Parsley, and Garlic

Sun, 11 Jan 2009 21:38:43 -0500

I LOVE mussels prepared with wine and garlic. This is a simple way to prepare fresh mussels from restaurant Resto in New York City. -- posted by KathyP53

Island Mussels With Wild Mushrooms and Cream

Wed, 14 Jan 2009 22:16:16 -0500

I love this recipe, I have a love for mussels, and also for mushrooms, so the combination of the two are just the best for me - Try it, you'll like it I'm sure!! -- posted by Chef mariajane

Beer & Bacon Mussels

Fri, 16 Jan 2009 00:28:41 -0500

My favourite way to eat mussels - I used to think they'd be so difficult to prepare, but this is amazingly fast, easy, and I usually have all the ingredients (and it's all in one pot)! It could serve more than 2 if it was an appetizer, but it works perfect for a supper for 2. -- posted by *sugar n' spice*

Olive Garden Linguine With Anchovies and Mussels

Wed, 21 Jan 2009 14:42:42 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Paella a Mi Estilo

Fri, 23 Jan 2009 16:59:50 -0500

A spectacular dish delivered from the pan. Serve with crusty bread to mop up the juices. -- posted by English_Rose

Rich Paprika Seafood Bowl

Sat, 07 Feb 2009 13:03:20 -0500

Beautiful, easy and impressive appetizer. Serve with crusty bread for the extra sauce. -- posted by English_Rose

Deconstructed Bouillabaisse

Tue, 10 Feb 2009 13:59:28 -0500

Adapted from a recipe by Kerry Saretsky at Serious Eats. She says, "Buttery Chilean sea bass is seared separately from the almost-instant broth, and is served perched on a bed of onion, fennel, and tomatoes, afloat in a sea of bouillabaisse sauce studded with onyx-black mussels, and creamy little rock shrimp. I can't imagine any thick, flaky fish that this recipe would not work for, so go ahead and substitute salmon or halibut or swordfish, and adjust your cooking time accordingly. For that matter, you could use clams and calamari instead of mussels and rock shrimp. You are Monet, and bouillabaisse is your canvas." Petite-diced tomatoes will be found next to the other tomato products; if you can only find regular-dice, just give them a rough chop before using. -- posted by DrGaellon

Risotto With Mussels and Saffron

Thu, 19 Feb 2009 11:03:11 -0500

from Tastes of the Pacific Northwest by Fred Brack and Tina Bell -- posted by Chef GreanEyes

Mussel Fritters

Sat, 21 Feb 2009 10:07:35 -0500

I found this recipe on the Geocities Website. Whipped it up for lunch today and these fritters are devine. Light and tasty and they go down a treat. The recipe notes that Basil is the secret ingredient in this recipe. -- posted by Kiwi Kathy

Big John's Creamy Mussels Marinière

Fri, 06 Mar 2009 17:45:42 -0500

Moules à la Marinière is a very popular dish in all of France, but are especially loved in the towns and villages along the coast. My version is one similar to one I tried in Marseilles, it is creamy and is different from others due to the addition of curry to the sauce -- posted by Big John

Mussels a La Mode De Cologne

Mon, 16 Mar 2009 18:48:18 -0400

Just another simple yet yummy way to prepare mussels.. I have listed 2 kilos in weight of mussels and this will serve 3-4 depending on whether serving as a main or appetiser and also on appetites. My hubby and I are quite piggy and can almost polish off 2kg by ourselves. I usually serve this for the three of us as a main with some hot crusty bread and it is perfect. -- posted by The Flying Chef

Mussels in Garlic Butter

Sun, 22 Mar 2009 03:42:46 -0400

This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these. -- posted by Tisme

Mussels With Dry Coconut

Thu, 26 Mar 2009 10:23:14 -0400

this recipe appears in the book Indian Food made Easy that I received from my partner in the great Cookbook Swap of spring 09. I am anxious to try this one as it looks great! -- posted by Olivers' Twist

Pacific Pie

Mon, 06 Apr 2009 21:59:29 -0400

A posh version of fish pie, but extra yummy!! You can use mussels with the prawns, mix and match as you would like. You will need a 3 pint capacity dish for this. -- posted by Ozzy

Aveiro Mussels or Clams

Mon, 04 May 2009 20:10:25 -0400

Shellfish and olive oil are major components in Portuguese cooking and are reflected in this dish. Because of the variations there can be in the timing of cooking rice the time given is approximate. -- posted by momaphet

Shellfish and Rice

Sat, 09 May 2009 00:32:13 -0400

This is based on a recipe from Jeff Smiths The Frugal Gourmet On Our Immigrant Ancestors cookbook. He says, The Basques have always enjoyed dishes that we usually call paellas. The Spanish influence is afoot here, to be sure, but the Basques do not create such flamboyant dishes with meat and rice as the Spanish do. It is more like an everyday and expected course in the meal. And it is delicious. I havent tried this yet. -- posted by mersaydees

Xarém

Sat, 09 May 2009 12:20:41 -0400

The Algarve region of southern Portugal was the last part of the country to be under moorish occupation. Their cuisine (and language) shows the influence of their location on the coast, as well as of their northern african conquerors. -- posted by realbirdlady

Ernest Hemingways Conch (Mussel) Salad

Wed, 20 May 2009 14:35:37 -0400

The island Bimini in the Bahamas is proud of a certain famous fisherman. Around here, Ernest Hemingway caught the Blue Marlin, which inspired him to write about the large fish in his bestseller "The Old Man And The Sea". A rumour says that this mussel salad was one of the favourite meals of the Nobel prize-winner. Be careful - this salad is spicy and makes you very thirsty. Posted for ZWT5, taken from "Dine Around The World". Preparation time does not include chilling time (around an hour). -- posted by Karen Elizabeth

Karen's Smooth French Milk Mussels

Sun, 07 Jun 2009 22:30:48 -0400

These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;) -- posted by ~Rita~

Mussels With Greek Yogurt, Capers, and Mint

Wed, 24 Jun 2009 11:17:17 -0400

This is another way to serve mussels as an appetizer. Prep time does not include chilling. -- posted by Ice Cool Kitty

Seafood Etouffee Shanachie

Fri, 26 Jun 2009 12:21:35 -0400

This recipe is from the Shanachie Restaurant & Pub, in Ambler, PA. The chef, Brian Duffy, is well-known, both as a chef and a TV Food Network host ("Date Plate" and "Hot Trends 2005"). This is from his website (http://www.chefduff.com) and is copyrighted ... Copyright 2003, Brian Duffy, All Rights Reserved -- posted by Gandalf The White

Linguini Allo Scoglio

Sun, 28 Jun 2009 17:35:20 -0400

This recipe is from Dal Toro Ristorante (Lamborghini Las Vegas) at the Palazzo/Venetian Hotel. The first time we went, the dish was magnificent, inspiring me to call and get the recipe from the Chef. The second time, about a year later, unfortunately the quality of the mussels was such that it was unedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala resturaunt style), but easily double, tripled, etc. and oh so tasty! -- posted by Chef #783575

Mussel Chowder - Microwave

Fri, 03 Jul 2009 03:01:25 -0400

Another recipe from my Parents. This is SO yummy. And easy too. -- posted by *christie

Shellfish Soup

Tue, 07 Jul 2009 16:04:57 -0400

A substantial soup which is a meal in itself. I haven't made this yet, but am posting for safe-keeping. -- posted by Kiwi Kathy

Alain's Favorite Steamed Mussels

Thu, 09 Jul 2009 11:40:06 -0400

This is an excellent recipe for steamed PEI Mussels. Avoid overcooking, this will cause the meat in the mussels to shrink, Serve this with bread to soak up the broth, just so delicious!! -- posted by Chef mariajane

Mussels in Cider With Onions and Bacon

Thu, 16 Jul 2009 15:44:25 -0400

Looks impressive, but is actually quick and easy. Serve as an appetizer course or as a main dish, just don't forget the crusty bread for dipping! -- posted by Ice Cool Kitty

Corn, Clam, and Mussel Chowder

Fri, 24 Jul 2009 13:18:14 -0400

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light -- posted by Abby Girl

Mussels Cooked in White Wine With Thai Basil Coconut Sauce

Thu, 06 Aug 2009 10:44:46 -0400

This Thai mussel recipe makes a great appetizer or main course. Fresh mussels are steamed in white wine, then a basil-coconut sauce is poured over. Fresh red chillies, coriander, and more basil are sprinkled are added at the end for a seafood dish that is easy to make and tastes divine. Served with a nice wine, it makes a great dish for a romantic evening at home. From About.com -- posted by nsomniak6

Baked Mussels

Sun, 09 Aug 2009 21:25:13 -0400

This is a bit different in that the prepared mussels are baked rather than steamed. I have not tried this yet, but plan to in the near future. -- posted by Normaone

Provincetown Mussels

Wed, 19 Aug 2009 01:20:24 -0400

I was recently inspired on a trip to Cape Cod to incorporate the flavors of Portuguese Kale Soup into a steamed mussel dish. Kale soup was made a staple in P-town by Portuguese settlers. This recipe is simple and flavorful, and you'll want lots of crusty bread to soak up the sauce! Linguica is a mild Portuguese sausage that may be hard to find. Spanish chourico (which is different from Mexican chorizo) is a spicier substitute, but that can also be hard to find. Smoked sausage would be an easy alternative, but for the true Portuguese flavor, you need linguica - you can order it from www.gasparssausage.com. -- posted by Spice Boy

Quick "n" Easy Bouillabaisse for Two

Mon, 24 Aug 2009 10:36:14 -0400

Serve this scrumptious soup with crusty bread. Cook as close to serving time as possible. Out of a cookbook called "The Summertime Cookbook". -- posted by TeresaS

Mussel Chowder

Mon, 31 Aug 2009 02:29:13 -0400

This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread. -- posted by Chef Regina V. Smith

Kenmare Bay Mussels With Wine-Cream Sauce

Tue, 15 Sep 2009 11:43:17 -0400

This recipe is from an August 1986 Bon Appetit magazine in an article titled "An Irish Ramble", featuring recipes from Irish houses and hotels. This recipe is a specialty of the dining room at the Park Hotel Kenmare. The mussels of Kenmare estuary in southwestern Ireland are tiny, sweet and tender. For best results, use the smallest mussels you can find. -- posted by Leslie in Texas

Mussels With Tomato and Dill

Thu, 17 Sep 2009 10:44:29 -0400

Cooking Light. Aug 09 -- posted by dicentra

Smoky Mussels and Clams With White Wine Broth

Thu, 17 Sep 2009 10:45:57 -0400

Cooking Light. Sept 09. -- posted by dicentra

Mussels in Spicy Sauce

Thu, 17 Sep 2009 12:50:04 -0400

From 1001 Low Fat Recipes. I would serve this with some crackers or thinly sliced baguette. -- posted by dicentra

Mussels Oreganato

Wed, 23 Sep 2009 14:23:09 -0400

Serve with crusty bread. -- posted by daisygrl64

Brown Rice Paella

Thu, 24 Sep 2009 15:07:23 -0400

I found this on the web. I love paella...specially after a trip to Spain. But I switch to brown rice a few years back, so I wanted to have my paella and my brown rice. I did a search on the web and found this recipe which I've been making ever since. I love it, hope you will too. I'm not really sure about the time so it's a guess. -- posted by Chef BennyBoo

Mussels in Sweet and Sour Chili Sauce

Wed, 30 Sep 2009 15:15:19 -0400

Mussels make the perfect mid-week supper as they take virtually no time to prepare and taste absolutely delicious, especially with this sweet and sour chili sauce. -- posted by English_Rose

Mussels With White Wine and Pasta

Wed, 30 Sep 2009 15:15:56 -0400

A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used. -- posted by English_Rose

Clams and Mussels in Thai Curry Sauce

Thu, 22 Oct 2009 12:40:11 -0400

From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter. -- posted by IngridH

Steamed Mussels

Wed, 18 Nov 2009 11:59:39 -0500

What a fantastic appetizer!! For anyone who has a love for seafood, this is top of the list - -- posted by Chef mariajane